Black and White Pizza

Ingredients

  • 1 tablespoon extra virgin olive oil, plus extra for pizza crust
  • 1 cup quartered and thinly sliced onion
  • 2 tablespoons minced, roasted garlic
  • 4 ounces small baby bella mushrooms, chopped
  • 1 package prepared pizza dough
  • 1 cup prepared Alfredo sauce
  • 1 cup shredded smoked mozzarella cheese
  • 4 ounces fresh mozzarella, torn into 1/2-inch pieces
  • 1 (6-oz.) can extra-large California Black Ripe Olives, drained and cut in wedges
  • 1 small boneless, skinless chicken breast, cooked and thinly sliced (or store-bought rotisserie chicken, torn in small pieces)
  • 2 tablespoons chopped fresh rosemary
  • Freshly grated Parmigiano-Reggiano

Directions

Preheat oven to 450°F and line a large baking sheet with parchment paper. Heat 1 tablespoon oil in a large skillet over medium heat. Add onion, garlic and mushrooms and cook, stirring frequently, for 10 minutes or until onions are very soft. Roll pizza dough into a very thin oval on a lightly floured board. Transfer to prepared baking sheet and brush lightly with olive oil, then spread evenly with Alfredo sauce. Top with mushroom mixture, cheeses, chicken and rosemary. Sprinkle olives over pizza. Bake for 10 to 15 minutes or until cheese is melted and lightly browned around the edges. Serve with grated Parmigiano-Reggiano.